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理工学院毕业设计（论文）年产8000吨浓香型白酒厂全厂工艺初步设计学生：雨键学号：专业：酿酒工程班级：2011级1班指导教师：静理工学院生物工程学院二O一五年六月摘要白酒是世界七大蒸馏酒名酒之一，是纯天然的绿色食品，是中国特有的一种蒸馏酒。本次设计为年产1500吨浓香型白酒（大曲酒）发酵车间设计。主要包括全厂工艺论证、全厂物料衡算、全厂热量衡算、水平衡计算以及车间主要设备计算及附属设备的计算与选型、车间布置等及全厂布置。浓香型大曲酒主要以以五谷、稻壳、水为主要原料，经窖池发酵甑桶蒸馏等酿制而成的高度白酒。浓香型大曲酒在整个酿造过程中，大体上可分为几个步骤：开窖起糟、续糟配料、蒸馏摘酒、出甑、打量水、摊晾、加曲入窖。其中蒸馏摘酒、加曲入窖是生产的重要环节。设计从实际生产出发，确定出年产8000吨浓香型大曲酒所需要的物料量，热量和发酵车间的常用设备如甑桶、冷凝器、窖池、晾糟设备、酒醅出入窖运输设备等的主要尺寸、选型以及全厂的布置。本次设计绘制图纸共4，分别是全厂工艺流程方框图；发酵车间平面布置图；发酵车间立面图；全厂平面布置图。关键字：大曲酒，固态发酵，浓香型I/45AbstractLiquorisoneofthesevenworldfamousdistilledliquor,isapurenaturalgreenfood,isuniquetoChinaadistilledliquor.Thedesignfortheannualproductioncapacityof8000tonsofLuzhouflavorliquorfermentationworkshopdesign.Thedesignincludes:thetechnologydemonstration,thewholeplantmaterialbalance,heatbalance,thewholeplantwaterbalancecalculationandcalculationofmainequipmentandauxiliaryequipmentofworkshopofthecalculationandselection,workshopandthewholeplantlayoutdrawings.LuzhouflavorDaquliquortocorn,ricehusk,waterasthemainrawmaterials,highliquorthroughthecellarfermentationbarreldistillationbrewed.LuzhouflavorDaquliquorinthebrewingprocess,generallycanbedividedintoseveralsteps:openpitplaybad,bad,badcontinuedingredientscontinuedingredients,packagingandfinishedbeerbeer.Thewortpreparationisanimportantlinkinproductionofbeer,itcontainsthegelatinization,steamer,lookedatwater,airing,plusmusicintothecellarprocess.Thedesignbasedontheactualproduction,thequantityofannualoutputof8000tonsofLuzhouflavorDaquliquorrequired,heatandfermentationworkshopequipmentsuchasbarrel,condenser,pits,drybadequipment,fermentedgrainsandpittransportationequipment,maindimensions,selectionandtheplantlayout.Thedesigndrawdrawingatotaloffour,namely,theprocessblockdiagramofthewholeplant,fermentationworkshopfloorplan,fermentationworkshopelevations,thewholeplantfloorplan.Keywords:Liquor,solidstatefermentation,Luzhouflavor目录摘要IAbstractII前言1第一章全厂工艺论证21.1全厂工艺流程21.2制曲工艺流程及论证41.2.1工艺流程图...................................................41.2.2偏高温大曲工艺的论证.........................................41.2.2.1具体操作及论证.............................................41.3制酒工艺流程及论证91.3.1酿造工艺流程：...............................................91.3.2工艺说明....................................................101.4降度工艺111.4.1降度的目的..................................................111.4.2降度处理工艺................................................111.5库房工艺（贮存工艺）121.5.1库存........................................................121.5.2酒的勾兑和调味..............................................131.6包装工艺151.6.1工艺流程图..................................................151.6.2工艺说明....................................................15第二章物料衡算152.1工艺技术指标及基础数据...........................................162.2理论出酒率.......................................................162.3实际生产效率计算.................................................172.3.1发酵效率172.3.2蒸馏效率....................................................182.3.3淀粉利用率182.3.4每100kg65%（酒精体积分数）酒粮耗.........................182.3.5每100kg65%（酒精体积分数）酒曲耗.........................182.3.6原料出酒率..................................................182.3.7淀粉出酒率..................................................182.4原料用量计算.....................................................19第三章热量衡算203.1蒸汽供热Q蒸213.1.1糟醅升温耗热Q1213.1.2蒸酒、蒸粮过程耗热Q蒸酒、Q蒸粮223.2量水耗热Q量水22III/453.3一口窖池生产总耗热量Q总223.4蒸煮过程热损失Q12233.5一口窖池蒸汽耗用量D..............................................233.6最大蒸汽消耗量Qmax243.7蒸汽单耗.........................................................243.8酒的冷凝放热Q酒243.9凉糟放热Q凉糟25第四章水平衡计算254.1清洗用水.........................................................264.2原料粉碎前润料日用水.............................................264.3制曲加水搅拌日用水................................................264.4配料前五谷粉润料日用水...........................................264.5日用打量水量.....................................................264.6曲池冲洗日用水量.................................................264.7冷却用水.........................................................264.8洗瓶子用水.......................................................264.9勾兑酒日用水量....................................................264.10其他用水.........................................................26第五章车间主要设备计算265.1甑桶设计.........................................................275.1.1甑桶的设计..................................................285.1.2甑桶部件选型................................................295.1.3甑桶设计参数...............................................305.2冷凝器设计.......................................................305.2.1冷凝器技术指标..............................................305.2.2冷凝器规格..................................................315.2.3接管的选择..................................................325.2.4冷凝器设计参数..............................................325.3窖池的设计及建造.................................................335.4晾糟设备.........................................................345.5酒醅出入窖运输设备...............................................34第六章厂房总平面布置图的要求及重点车间的平面布置356.1厂房总平面布置的要求366.2全厂平面布置图366.3制曲车间的布置366.4制酒车间的布置376.5酒库车间的布置386.6包装车间的布置38参